Butter Poached Canadian Lobster With Foie Gras Ravioli
|Truffle/Morel mushroom||5 Gram, chopped|
|Pasta dough||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Green peas||40 Gram|
|Lobster broth||250 Milliliter (lobster stock)|
|Bisque reduction||1 Tablespoon|
Poach the lobster ib a butter_water emlusion with seasoning.
Make a ravioli(stuffed pasta) with duckliver,potato,truffle & seasoning.
Cook the slices of fennel in water butter salt/pepper until all the water got evaprated.
Saute peeled greenpeas with butter, onion, salt/pepper.
Boil lobster stock; add cream and simmer to sause consistency.
Make a bisque and reduce it with some tomato coulis. Strain and adjust to dropping consistency.
To Finish> Pour Lobster sauce in the center of the plate. top it with greenpeas. place a slice of fennel on the top of greenpeas. Place a Ravioli on top of the fennel and put the lobster on top of the ravioli. drop the bisque reduction on the plate from large to small dots. Garnish with tomato confit and micro herb salad.
For more clarification feel free to ask me.